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    You are in: Home / Recipes / Beet Salsa Recipe
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    Beet Salsa

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on August 08, 2012

      Super easy. I will be serving it atop some vegan "burgers" tomorrow for lunch. My shallot was SUPER strong and I only used 1/2 of a bulb (thankfully). Next time I will add a splash of vinegar and use green onions instead of shallots. Thanks for posting! Made for ZWT8 for Team Jammin Jazzberries for AUS/NZ.

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    • on August 06, 2012

      I am not sure that I would call this a salsa, but whatever you call it, I am certainly making this again soon. I served it on Chipotle Bean Burgers and it meshed with those flavors so well, while adding a nice crunch. I think it is the mustard dill spicing that really makes this special. Keeps well too. (OK, for 48 hours anyway, which is how long our batch lasted).

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    • on August 05, 2012

      Easy ro make and healthy too. A good no-cook recipe. I liked the tang of the lemon and mustard with the crunch of the beetroots. Reviewed for ZWT8 visit to Australia and New Zealand. Photo also to be posted

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    Nutritional Facts for Beet Salsa

    Serving Size: 1 (34 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 15.5
     
    Calories from Fat 0
    47%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 20.0 mg
    0%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.0 g
    8%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    coarse grain mustard

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